I have a few different hot chocolate mix recipes that I’m going to share today. All are based on the same base recipe, and then additional flavors can be added for a fancy blend. I recommend alkalized cocoa powder because it is water soluble, and will actually mix with the liquids in your hot chocolate, and you’ll have less cocoa sediment at the bottom of your mug.
Classic hot chocolate:
1 c. granulated sugar
¼ tsp. salt
2 tsp. vanilla extract
½ c. cocoa powder (alkalized recommended)
Mexican hot chocolate:
1 c. granulated sugar
¼ tsp. salt
1 tsp. chipotle chile powder
½ tsp. ground cinnamon
2 tsp. vanilla extract
½ c. cocoa powder (alkalized recommended)
Orange spice hot chocolate:
1 c. granulated sugar
¼ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. ground ginger
1 tbsp. orange extract
½ c. cocoa powder (alkalized recommended)
Instructions:
- In a pint-sized Mason or Ball jar, combine sugar, salt, spices, and extract. Shake jar to thoroughly combine ingredients (spoon-stirring may be required to separate any wet clumps).
- Add cocoa powder and shake again. Allow cocoa powder to fully settle before opening jar.
- Label jar and store in dark, cool, dry cabinet, or gift to friends and family.
Single-serve instructions:
- Spoon 3 tbsp. of mix into a mug and cover with 2 tbsp. of water. Microwave 20-30 seconds. Stir mix and water into a watery paste.
- Fill mug the rest of the way with milk or non-dairy milk beverage. Microwave another minute and a half or until hot. Stir to dissolve any leftover paste into hot liquid.
- Enjoy as-is, topped with whipped cream, or with mini marshmallows.
- In medium-sized pot over medium heat, combine ¾ c. of mix and ¼ c. water, stirring with whisk to break up any lumps.
- When mixture forms warm paste, add 6 c. milk or non-dairy milk beverage. Continue stirring to dissolve paste into warm liquid.
- Serve when hot and enjoy as-is, topped with whipped cream, or with mini-marshmallows.
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